Pinwheel sandwiches are perfect for a party, holiday snacking, picnic, or a fun meal and these delicious Italian Pinwheels are sure to be a favorite. Tortillas stuffed with Genoa salami, pepperoni, provolone cheese, romaine lettuce, and a homemade pepper cream cheese spread, these Italian Roll-Ups are filling and full of flavor.
Italian Pinwheels
These incredibly tasty Italian Pinwheels will remind you of an Italian sub sandwich. You may enjoy dipping them in a mixture of oil, vinegar, and Italian herb spice mix, or your favorite Italian dressing.
Looking for more pinwheel sandwich recipes? Here are some of our favorites: Crack Chicken Pinwheels | Snail Pesto Pinwheels (fun for kids!) | Pineapple Ham Pinwheels | Ham and Cheese Pinwheels
The Ingredients
Here’s what you’ll need to make Italian Pinwheels (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
Cream cheese – use one block of regular cream cheese and be sure to soften it to room temperature to make it easier to mix.
Grated parmesan cheese – a grated parmesan such as Kraft works well for this recipe.
Italian breadcrumbs – the seasoning in the Italian breadcrumbs adds a nice flavor to the filling as well as texture from the breadcrumbs.
Roasted red peppers – remove the peppers from the jar and drain off the liquid before chopping.
Banana peppers – drain the liquid from the peppers and chop them finely.
Flour tortillas – we used the large burrito sized tortillas.
Genoa salami – find this in the deli of your grocery store.
Provolone cheese – you’ll want 12 slices total for this recipe.
Pepperoni – 30 pepperoni should be perfect for making your pinwheels.
Romaine lettuce – we used 6 large leaves of lettuce.
How to Make Italian Pinwheels
In a large mixing bowl, combine the softened cream cheese, Italian breadcrumbs, grated parmesan cheese, chopped roasted red peppers, and chopped banana peppers.
Lay the tortillas out on a clean surface. Divide the pepper spread between the three large tortillas. Spread the filling out evenly over each tortilla edge-to-edge.
Layer each tortilla evenly with the Genoa salami, followed by the provolone cheese, pepperoni, and then the romaine lettuce.
Starting at one end of each tortilla, roll up tightly to form a log. Repeat with each tortilla.
Wrap each individual log in plastic wrap and refrigerate for at least 30 minutes.
Remove each log from the plastic wrap and use a sharp knife to slice into 1-inch thick pinwheels.
How to Store Leftover Pinwheel Sandwiches
Keep any leftover pinwheels wrapped in plastic or in a food storage container with a lid. Refrigerate for up to three days.
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Italian Pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup grated parmesan cheese
- 1/4 cup Italian breadcrumbs
- 2/3 cup roasted red peppers chopped
- 2/3 cup banana peppers chopped
- 3 large flour tortillas
- 8 ounces Genoa salami
- 12 slices provolone cheese
- 30 slices pepperoni
- 6 large leaves romaine lettuce washed and dried
Instructions
- In a large mixing bowl, combine the softened cream cheese, Italian breadcrumbs, grated parmesan cheese, chopped roasted red peppers, and chopped banana peppers.
- Lay the tortillas out on a clean surface. Divide the pepper spread between the three large tortillas. Spread the filling out evenly over each tortilla edge-to-edge.
- Layer each tortilla evenly with the Genoa salami, followed by the provolone cheese, pepperoni, and then the romaine lettuce.
- Starting at one end of each tortilla, roll up tightly to form a log. Repeat with each tortilla. Wrap each individual log in plastic wrap and refrigerate for at least 30 minutes.
- Remove each log from the plastic wrap and use a sharp knife to slice into 1-inch thick pinwheels.
- Serve chilled.
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